Ingredients
4
4 servings
- •0.25 cup butter
- •2 cups fresh sliced mushrooms
- •1 tablespoon butter
- •1 tablespoon shallots, minced
- •0.5 cup chopped mushrooms
- •0.25 cup red wine
- •0.5 teaspoon dried thyme
- •1 bay leaf
- •2 cups beef broth
- •1 tablespoon arrowroot powder
- •salt to taste
- •freshly ground black pepper
Instructions
- Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.
- Add 1 tablespoon butter to the pan. Add shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.
- Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.
Nutritional Facts
Per 4 servings
- Calories: 179
- Carbohydrate: 6g
- Fat: 15g
- Fiber: 2g
- Protein: 4g
- Sugar: 3g
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